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Jang Jo Rim (장조림)

My most vivid memories of eating jangjorim as a child were of me NOT being able to eat it…weird, right? Whenever my whole family would go on vacation to Tahoe or even Hawaii, my grandma would make jangjorim and take it with us in a tupperware. Since the babies (aka my youngest cousins) were somewhat picky and couldn’t eat the local food, she would mix the jangjorim with rice and egg and let them eat their meal before the rest of the family went out to eat ours. It always smelled SO good and my sister and I would ask if we could eat the jangjorim too, but my grandma always only made enough for the babies. Thus, my sister and I ended up sitting on the side watching them eat, mouths watering, and wishing we could just get one bite. Now, I can make a big batch and eat it whenever I want! It tastes the same as when my grandma used to make it, and brings back so many memories. I hope you can create your own memories through this dish too 🙂

INGREDIENTS:

1 lb beef (any kind of beef that will tear into strips)

1/2 cup soy sauce

1/2 onion

few strips of green onion

2-3 pieces of dried kelp

1 tbsp honey (I didn’t add the honey one time and it still tasted just as good)

1 serrano pepper cut in half

4 cloves of garlic

hard boiled eggs (as many as you want)

**You can use quail eggs if you want! They’re like eggs but much smaller and cuter :p

INSTRUCTIONS:

Cut the beef into chunks and place in cold water

Boil 4 cups of water and place the meat into the pot

Boil meat for 50 mins to one hour

Take the meat out and drain the broth through a coffee filter in a sieve. This will take out the unnecessary fat.

Place the meat back into the pot along with 2 cups of the beef broth that you made, soy sauce, onion, green onion, dried kelp, honey, garlic, your peeled hard boiled eggs